The secret of the deliciousness that everyone is amazed at is the difference in time and effort. There is a high possibility that the harvest period of beans will be damaged by fall rains and typhoons in autumn, and something that can not be shipped increases. Therefore, it is common to avoid the rainy season and harvest in immature conditions that have not been fully grown to the end. While looking at the weather, Hirune waits for harvest until it can be confirmed that it is fully ripe in the field. By waiting until the end, the absorbed nutrients turn into plump umami and flavor, and the beans taste good. Moreover, most of the beans that are generally distributed are those that have been heated and dried by machine. Mr. Hirns performs 'piled up' and dries the beans for 2 to 3 weeks with a cold north wind blowing through the Tokachi plain. This "piling" was carried out all over Hokkaido ten years ago. However, due to heavy work in the cold wind blowing, currently being carried out is about 10% even in the Tokachi region where soybean cultivation is popular.
Kim Tae (Taisho Kin) Crop non-chemical fertilizer cultivation
[How to use]
Boil it sweet and make a tea deal. To soup of tomato flavor and bouillon flavor. It can also be used for curry and salad.
[ Preservation method ]
Avoid direct sunlight, please save in cool dark place.
[ Manufacturing process ]
Sowing → early June? Mid August weeding / control → early October harvest → sun drying (ingenuity) → late November? Sorting / packing